Tomato Crab Bisque Recipe Recipe For Hand

EASY TOMATO CRAB BISQUE

Steps:

• Dice ALL your vegetables and set aside.
• In a large pot, heat the oil over medium heat.
• Add the onions, peppers and carrots to the pot. Cook for about 15 minutes until soft.
• Add the vermouth and cook for about 2 minutes to evaporate.
• Add the flour and cook for about 2 minutes.
• Add the broth, tomatoes and seasonings. Stir to combine.
• Bring to a boil, reduce and simmer for about 45 minutes. You really want to establish intense flavour.
• Remove the pot from the stove. Add the canned milk and stir to combine. Using an immersion blender puree the soup until silky smooth. You can also pour the contents into a blender and blitz and then return the soup to the pot.
• Return the pureed soup to the pot. Add the crab meat and heat through. About 15 minutes.
• Dinner is ready. ENJOY!
• Heat the olive oil in a pan. Saute the onions, carrots, and peppers for about 15 minutes.
• Add the vermouth and cook for 2 minutes.
• Add the flour and cook for 2 minutes.
• Place this mixture into the slow cooker.
• Add the tomatoes, broth, and seasonings.
• Stir and cover. Cook on HIGH for 4 hours or LOW for 6 hours.
• Once cooked, add the canned milk and stir.
• Using an immersion blender, puree until smooth. (Alternatively, you can pour into a blender, blitz, and return to the slow cooker).
• Add the crab meat. Cover and heat for about 30 minutes.

SHRIMP AND CRAB BISQUE

Steps:

• In a 2-quart saucepan, melt butter over medium-high heat. Stir in flour, salt, white pepper; cook and stir for 2 minutes. Mix in bouillon granules, onion, and half of the half-and-half. Bring mixture to a boil.
• Reduce heat to medium; add shrimp and crab meat. Cook, stirring occasionally, until mixture thickens and shrimp are cooked through. Stir in remaining half and half and wine. Serve hot.

EMERGENCY CRAB BISQUE

Steps:

• Combine green onion, butter, and 1/4 teaspoon seafood seasoning in a saucepan over medium heat. Cook until onion is slightly softened, 2 minutes.
• Stir tomato soup into saucepan; increase heat to medium and bring to a simmer. Stir in cayenne pepper and reduce heat to medium-low. Stir in crabmeat; cook, stirring occasionally, until crab is cooked through, 5 to 10 minutes. Season with salt and black pepper to taste. Remove from heat.
• Whisk cream with a pinch of seafood seasoning until light and frothy, about 30 seconds. Ladle bisque into bowls and stir in a teaspoon of frothy cream.

ZESTY TOMATO-CRAB BISQUE

Steps:

• In 3-quart saucepan, heat soup and chilies to boiling over medium heat. Reduce heat to low; beat in whipping cream and seasoning with whisk until blended. Cook just until hot (do not boil). Stir in crabmeat.
• Ladle soup into individual small mugs or demitasse cups. Top each serving with thyme.

CRAB TOMATO BISQUE

Steps:

• melt butter in a heavy saucepan.
• add 3/4 of the crabmeat, 1/3 c basil, and garlic.
• saute 2 minutes.
• stir in flour, stir for 2 minutes.
• add clam-tomato juice, cream, ketchup, clam juice, old bay and pepper sauce reduce heat to low, simmer for 10 minutes.
• puree soup with an immersion blender (or pour into blender in batches and then return to the pot) add water and lemon juice, simmer.
• season to taste with salt& pepper.
• pour into 6 bowls, garnish with remaining crab and basil.

BLUSHING TOMATO CRAB BISQUE

Steps:

• roasting: Position a rack in the center of the oven and preheat the oven to 375ºF. Place everything listed under 'roasting' on a large sheet pan. Sprinkle with a big pinch of salt and pepper and toss everything using your hands. Let roast for 1 hour if you have time you can also do this on 350ºF for 1 ½ hours. Check on the ingredients halfway through and toss.
• blend: Transfer the veggies along with any juices to a large pot along with the seafood stock, Worcestershire, 2 tablespoons pesto, cayenne, paprika, and old bay and blend it all using an immersion blender.
• finish: Place the stockpot over medium-high heat and allow the soup to reach a simmer, reduce the heat and let simmer for 10 minutes. Add the cream and allow the soup to come back to a simmer. Taste and adjust with salt and pepper as desired. You can also add the last tablespoon of pesto if you'd like. Add the crab meat and let it heat through for about 5 minutes. Serve in bowls topped with additional crab meat and chopped chives if desired.

FIRE-ROASTED TOMATO, MUSHROOM AND SHRIMP BISQUE

Steps:

• Preheat oven to 400 degrees F.
• Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat. This will help make it easier to remove the skin.
• Heat chicken stock in a medium saucepot over medium heat. Peel shrimp and add shells to the pot, reserving the shrimp. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
• In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes.
• Chop most of the shrimp, small dice, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper. Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint. Serve with croutons.

TOMATO-BASIL CRAB BISQUE

Steps:

• Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 5 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.
• Puree soup in batches in blender until smooth. Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with remaining crab and 3 tablespoons basil and serve.